New York Cheddar Shines at World Cheese Awards

A modest cheddar cheese from New York has impressed judges at one of the top cheese competitions globally, securing a spot among the top 10 against a sea of European contenders.

At the 2025 World Cheese Awards held in Bern, Switzerland, a cave-aged cheddar named Stocking Hole from Murray’s Cheese in New York City clinched fifth place. This recognition placed it above numerous established European cheese makers. Additionally, it won accolades for the best American cheese and best cheddar cheese.

“These awards reflect our team’s commitment to crafting unique flavors of American cheese,” remarked Nick Tranchina, Murray’s Cheese president.

Stocking Holes are crafted at Old Chatham Creamery in Groton, New York, under the guidance of Jeremiah Timmins, the cheese production director. Timmins created a special recipe after a year of experimentation at Cornell University’s Dairy Science Facility. The cheese wheels are then aged and distributed by Murray’s.

Timmins shared with a local outlet that being recognized motivates him. He said, “I’m going to keep focusing on what I do—just keep making cheese, see if I can improve it, and maybe even create the best cheese in the world.”

Meanwhile, Le Gruyère AOP Folderfurtigen Spezial, an 18-month-aged Swiss cheese, was honored as the world champion, outshining a record 5,244 entries from 46 countries. Gruyère is often known in the United States for its fondue and French onion soup, but this more intricate version, produced using traditional methods by a small Alpine dairy, was commended for its rich flavor and delicate texture.

The cheese’s AOP designation is a strict European quality seal, similar to how only sparkling wine from France’s Champagne region can carry the name Champagne. This marked the sixth win for Le Gruyère AOP in this competition, organized by the UK-based Guild of Fine Foods.

Patrick McGuigan, one of the event’s organizers, described the winning cheese as having a robust aroma and a deep, delicious flavor. The competition, the largest dedicated solely to cheese, comprised 265 judges who tasted blindly, with the highest-rated cheeses entering a Super Gold round. A special jury then selected a final winner, determining the world champion.

Super judge Perry Wakeman, who endorsed the winning Gruyère, called it “a big, old cheese” with beautiful texture and delicate crystals, adding that he finds himself returning to it repeatedly. He noted, “This kind of cheese makes people fall in love with cheese.”

Pius Hitz, the cheesemaker behind the Gruyère, was on hand to accept the trophy. He expressed pride in the honor that acknowledges the hard work and dedication behind the scenes.

The runner-up at the awards was a creamy French cheese adorned with edible flowers, while third place went to Appenzell Edel Würzig from Switzerland, aged for nine months. Despite Switzerland’s dominance on the podium, this year’s awards showcased an atypically diverse representation, featuring cheeses from the U.S., Japan, Slovakia, the Netherlands, and the U.K.

The Stocking Hole cheddar is considered one of the strongest finishes for the U.S. in recent years. Its flaky texture and complex flavors received considerable praise. Moreover, the United States also won the Best Goat or Sheep Milk Cheese category with Laura Chenel’s Pear, Wine, and Rosemary Fresh Goat Cheese Log.

In total, the U.S. secured six Super Gold Awards, 16 Gold Awards, 63 Silver Awards, and 81 Bronze Awards at the competition.

Additionally, the Academy of Cheese’s Young Cheesemonger of the Year award went to Hannah Lee from Uplands Cheese in Wisconsin, who described her achievement as overwhelming and a significant milestone for American cheesemongers. Her win also earned her a jury seat at the 2026 World Cheese Awards in Spain.